from US
from Cooking.Com
For the Beef:
2-pound whole, trimmed beef tenderloin (filet), chilled
1 tablespoon vegetable oil
2 tablespoons sweet soy sauce (optional, available at Asian markets)
1/4 teaspoon freshly ground black pepper
1/3 cup low-sodium soy sauce
1/4 cup mirin (sweet Japanese cooking wine) or sherry
3 green onions, white and light green parts only, thinly sliced
2 large cloves garlic, thinly sliced
Zest of 1 lemon, removed in strips with a vegetable peeler
For the Ponzu Sauce:
4 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons turbinado, raw, or brown sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon ginger juice (see Note)
2 tablespoon very finely snipped fresh chives
FOR THE BEEF: Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes. The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).
Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemon zest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.
TO MAKE THE PONZU SAUCE: In a bowl, whisk together the soy sauce, vinegar, sugar, lemon and lime juices, and ginger juice. Keep whisking until the sugar dissolves.
About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade. Slice crosswise with a very sharp knife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.
NOTE: To make 1 teaspoon ginger juice, grate a 1-inch piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.
-Ruth Shaffer.
ac698@leo.nmc.edu

FOR THE BEEF: Preheat the oven to 500 degrees F. Be sure to let it reach its temperature before roasting the beef. Rub all sides of the beef with the vegetable oil, then rub in the soy sauce, if using, and season with the pepper. Place on a rack over a roasting pan and sear in the hot oven for 15 minutes. The internal temperature, in the very center, should be 115 degrees F. Immediately transfer the roasting rack to a tray (to catch the juices; do not keep over the roasting pan or the beef will continue to cook).

Set in a cool place to stop the cooking as quickly as possible. In a heavy-duty resealable plastic bag large enough to hold the beef, combine the soy sauce, mirin, green onions, garlic, and lemonzest. As soon as the beef is cool enough to handle, transfer to the bag and refrigerate for at least 6 hours and up to 24 hours, turning over occasionally.

About 45 minutes before you plan to serve, place the bag in the freezer (this will firm the beef and make it easier to cut even slices). After 20 minutes, remove the beef from the bag and discard the marinade. Slice crosswise with a very sharpknife into 1/4-inch slices, keeping them to an even thickness if possible. Fan the slices, overlapping, on a platter and let stand for 10 minutes. Drizzle with the Ponzu sauce and serve.

NOTE: To make 1 teaspoon ginger juice, grate a 1-inch piece of peeled, fresh ginger on a ceramic ginger grater set over a plate. Transfer the grated ginger and any juice on the plate to a small, fine-meshed strainer and press down on the ginger pulp to extract all its juice.

This recipe is a very good recipe because it describes what it should look like. The end result trust me you will love it I have made countless times.

April 12, 2014

Elissa from Central IL, United States wrote:10

I didn't have Beef Tataki until I moved to Detroit and found a couple of Japanese places serving it. After moving to Central IL I have been craving it but was not confident enough to try it out. I have to say this recipe was very tasty and close to what was served in Tampa.

January 7, 2010

Ken F from Detroit, United States wrote:65

WOW; easy and excellent. I used NY strips instead of filet; worked out great.

December 31, 2003

Suzanne from Vancouver, BC, Canada wrote:68

Don't be fooled by other recipes out there. This one is excellent. This is the real thing. I lived in Japan so I know a good beef tataki recipe when I see it! Thanks for sharing it, Ruth.

November 1, 2003

Chris from Ca, United States wrote:36

One of my favorite recipes... I always order it if i can find it...

September 11, 2003

Toneff from Torrance,CA, United States wrote:47

Wow... all I can say is wow.

July 26, 2003

JJ Kennedy from Dungannon, United Kingdom wrote:27

what a dish it was so good

June 20, 2003

Peter Foss from Perth WA, United States wrote:45

A favourite dish of mine and this is a foolproof way to prepare it.

June 7, 2002

Zoe Bauer from Kansas City, KS, United States wrote:54

This turned out so well for us and it was very different from anything we usually make. We're definitely going to prepare this again.

August 17, 2001

Gary Ross from Edmunton, Canada wrote:98

The meat was a bit tricky but the sauce was very different and tasty.

January 16, 2001

Rating:

Name:

Email 1:

City, State:

Country:

Comments:

1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or releasedto any third party.